One of my (Judy) favorite things to order in a restaurant, wherever we travel, is a meatball! I don’t know why, but I always have to taste them! Oh — wait a sec, I guess I do know why — my Mom’s meatballs are my absolute favorite. Being Italian, the meatball is a staple in our home. When we make a big pot of sauce, we fill the pot with as many meatballs as we can. The idea of this is to have enough meatballs for future meals later in the week. Meatball sandwiches, lasagna with meatball slices, even some put aside and frozen for a chicken soup we call Wedding Bell Soup.
We have found out that this subject is very controversial. People are very passionate about their meatball recipes. There are so many out there. Joy’s father-in-law, aka “Big Fred,” uses golden raisins and pignoli nuts in his; my friend Lisa said she had a recipe that uses seven eggs; and Patsy’s restaurant in New York uses only ground veal!